By the time Stephen’s Day has come and gone, the last thing any of us will want to dig in to at dinner time is another serving of turkey or ham.
But what to do with all those perfectly good leftovers? If turkey curry doesn’t float your boat, take a leaf out of Catherine Fulvio’s book and give your cold cuts an Italian twist.
Turkey, Ham and Pesto Risotto
Serves 4-6
Catherine told us: “This is a favourite in the Fulvio household. If there is leftover cranberry sauce, I stir this into the risotto instead of the pesto. It sounds a bit crazy, but it works.”
1 tbsp. olive oil, extra virgin
1 tbsp. butter
1 leek, finely sliced
1 large clove garlic
400g risotto rice
150ml white wine
1.2 l chicken stock, heated to simmering
4 chunky slices ham, cubed
150g cooked turkey, shredded
4 tbsp. of classic basil pesto
2 tbsp. parmesan, freshly grated
Fresh basil leaves for garnishing
Method
Heat a large heavy saucepan and add 2 tbsp. oil and a knob of butter. When the butter is foaming, add the leek and cook for 5 minutes until beginning to soften.
Add the ham, garlic and rice, and cook for a few minutes until the rice is shiny and opaque. Add the wine and boil for 1 minute, stirring constantly. Reduce heat and add the stock a ladleful at a time, stirring constantly until each ladleful is absorbed, adding the turkey with the last ladle.
The rice should be creamy but firm to the bite. Stir in the pesto.
Remove from heat and stir in the parmesan cheese and garnish with basil leaves. Season with salt and pepper to taste.
How will you be using your Christmas leftovers? Send us your tips or show us your culinary creations on Twitter @HerFamilydotie.
